Egg and Meatball Soup


  • 3 Tablespoons of oil
  • 1 large onion, chopped, separated
  • 1/2 cup of almonds
  • 3/4 teaspoon of ground cinnamon
  • 1/8 teaspoon saffron threads
  • 7 1/2 cup of boiling water
  • 1 lb of ground lamb
  • 2 Tablespoons of chopped fresh coriander
  • 2 eggs
  • 1 cup of fine vermicelli
  • 1 Tablespoon of parsley, finely chopped
  • 2 Tablespoons fresh lemon juice
  1. In a large saucepan heat the oil over low heat. Add half of the onions and sauté until golden brown. Add the almonds, butter, salt and pepper, cinnamon, saffron and 1 1/2 cups of the boiling water. Cook for 5 minutes over low heat.
  2. Mix the meat, coriander, one egg, remaining onions and salt and pepper. Form into balls about the size of a marble. Add the meatballs to the mixture in the saucepan. Add the remaining 6 cups of boiling water. Continue to cook over medium heat until the meatballs are done. Add the vermicelli and cook for 5 more minutes.
  3. Mix the other egg, the parsley and the lemon juice. Add this sauce to the saucepan with the meatballs one minute before the soup is to be served.
  4. Stir well and do not allow this to boil


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